Yorkshire Fish Pie
A comforting East Yorkshire pie packed with fresh haddock and smoked haddock in creamy parsley sauce, topped with buttery mashed potato.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •pie dish
- •large saucepan
- •frying pan
- •potato masher
- •whisk
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 24 g
- carbs
- 48 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Place the potatoes in a large saucepan of salted cold water and bring to the boil on the hob.
- 2
Simmer for 15 minutes until tender, then drain thoroughly and return to the warm pan.
- 3
Mash the potatoes with 25g of the butter, a splash of milk, and a pinch of salt until smooth.
- 4
Place the fresh haddock and smoked haddock into a wide pan and pour over the remaining milk.
- 5
Poach (gently simmer below boiling point) the fish for 4 minutes, then strain and reserve the warm poaching milk.
- 6
Melt the remaining 35g of butter in a clean saucepan, stir in the flour, and cook for 1 minute.
- 7
Gradually whisk in the reserved warm milk until smooth, then simmer gently for 3 minutes until thick and glossy.
- 8
Stir the chopped parsley, peas, and white pepper into the white sauce, then remove from the heat.
- 9
Arrange the poached fish in a deep pie dish, then pour over the warm parsley sauce.
- 10
Spoon the mashed potato evenly over the filling and rake the surface lightly with a fork.
- 11
Scatter the grated Cheddar over the potato top.
- 12
Bake in a preheated fan oven at 180°C for 25 to 30 minutes until bubbling and golden brown.
Chef's tips
Using undyed smoked haddock gives genuine smoky flavour without tinting the sauce artificial yellow. Let the baked pie stand for 5 minutes before serving so the sauce settles nicely.
Ingredient substitutions
- smoked haddock → smoked cod or smoked coley
- mature Cheddar cheese → crumbled mature Wensleydale cheese
- plain flour → cornflour (blended with cold milk)
Storage
Cool completely, cover tightly, and store in the fridge for up to two days.
Reheating
Reheat covered with foil in a fan oven at 170°C for 25 minutes until piping hot throughout.
Common mistakes to avoid
- •Boiling the fish vigorously during poaching, which makes the delicate flakes tough and broken.
- •Discarding the poaching milk rather than using it as the rich base for your sauce.
- •Making the mashed potato too wet, which causes it to sink into the filling.
Serving suggestions
Cooked Yorkshire Fish Pie?
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